Pineapple Fajitas - Morgan & Sarah

Ingredients:
8 (6 inch) flour tortillas
1 lb. skinless, boneless chicken breast halve - cut into strips
2 small red bell papers, cut into strips
2 t. Jamaican jerk seasoning
1/8 t. ground black pepper
4 slices canned pineapple, chopped
1 T. vegetable oil
chopped fresh cilantro
lime wedges

Directions:
1. Preheat an oven to 350º. Wrap the tortillas in aluminum foil and heat in the oven.
2. Combine the chicken, bell pepper, jerk seasoning, and pepper in a large bowl, set aside. Heat a large skillet over medium-high heat, and coat with cooking spray. Add the pineapple and cook until brown, about 4-6 minutes. Remove the pineapple from the pan and set aside.
3. Return the skillet to the stove and heat the vegetable oil. Add the chicken and peppers; cook and stir until the chicken is no longer pink, about 6 minutes. Stir in the cooked pineapple. Serve in the warmed tortillas and garnish with cilantro and a squeeze of lime.